Spicy Crispy Chicken (La Zi Ji)
Spicy Crispy Chicken, a beloved Sichuan – style dish, is a mouthwatering explosion of flavors. Tender chicken pieces are coated in a light batter, deep – fried to golden – brown crispness, and then tossed with a generous amount of dried chili peppers, Sichuan peppercorns, and aromatic spices. The result is a dish that combines the crunch of the crispy chicken with the intense heat and numbing sensation of the spices, creating an addictive and unforgettable culinary experience. It’s perfect for spice lovers looking to add a bold and exciting dish to their menu.
Equipment
- Cutting board
- Sharp knife
- Medium – sized bowl
- Deep – fryer or large, heavy – bottomed pot for frying
- Slotted spoon
- Thermometer (for checking oil temperature)
- Wok or large frying pan
Ingredients
- For the Chicken
- 1 pound 450g boneless, skinless chicken thighs or breasts, cut into small cubes
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 egg
- 1/2 cup all – purpose flour
- 1/4 cup cornstarch
- Vegetable oil for frying
- For the Spice Mixture
- 1/2 – 1 cup dried chili peppers broken into pieces (adjust according to your heat preference)
- 1 – 2 tablespoons Sichuan peppercorns
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 2 scallions sliced
- 1 teaspoon cumin powder
- 1/2 teaspoon paprika
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Marinate the Chicken: In a medium – sized bowl, combine the chicken cubes with salt and white pepper. Mix well and let it marinate for 15 – 20 minutes.
- Prepare the Batter: In the same bowl with the marinated chicken, add the egg, all – purpose flour, and cornstarch. Stir until the chicken pieces are evenly coated with the batter.
- Fry the Chicken: Heat about 2 – 3 inches of vegetable oil in a deep – fryer or large, heavy – bottomed pot over medium – high heat. When the oil reaches 350°F (175°C), carefully add the chicken pieces to the oil in batches, making sure not to overcrowd the pot. Fry the chicken for 3 – 4 minutes until golden brown and crispy. Use a slotted spoon to remove the fried chicken from the oil and place it on a paper – towel – lined plate to drain excess oil.
- Prepare the Spice Mixture: In a wok or large frying pan, heat 1 – 2 tablespoons of vegetable oil over medium heat. Add the dried chili peppers and Sichuan peppercorns. Stir – fry for about 1 minute until fragrant. Then add the minced garlic and grated ginger, and cook for another 30 seconds.
- Toss the Chicken in the Spice Mixture: Add the fried chicken pieces to the wok with the spice mixture. Sprinkle in the cumin powder, paprika, sugar, salt, and black pepper. Toss everything together for 2 – 3 minutes, ensuring the chicken is well – coated with the spices. Finally, add the sliced scallions and give it one last stir.
Notes
Be cautious when handling Sichuan peppercorns, as they can create a numbing sensation on your tongue. Wash your hands thoroughly after handling them.
You can adjust the amount of dried chili peppers and Sichuan peppercorns according to your tolerance for spiciness. For a milder version, reduce the quantity.
If you don’t have a thermometer, you can test the oil temperature by dropping a small piece of batter into the oil. If it sizzles immediately and rises to the surface, the oil is ready.
You can adjust the amount of dried chili peppers and Sichuan peppercorns according to your tolerance for spiciness. For a milder version, reduce the quantity.
If you don’t have a thermometer, you can test the oil temperature by dropping a small piece of batter into the oil. If it sizzles immediately and rises to the surface, the oil is ready.
